Rosemary-tomato pinwheels (recipe)
| Rosemary-tomato pinwheels (recipe) | |
|---|---|
| Name | Rosemary-tomato pinwheels |
| Ingredients | Extra virgin olive oil • Fresh rosemary • Salt • Garlic clove • Sun-dried tomato • Fresh basil leaf • Romano cheese • Fresh rosemary |
| Cooktime (in hours) | 0.2 |
| Preptime (in hours) | 2 |
| Totaltime (in hours) | 2.2 |
| Keto friendliness | Keto friendly |
| Calories | 33.4 |
| Fat | 2.8 |
| Protein | 0.9 |
| Carbohydrate | 1.4 |
| Fiber | 0.3 |
| Net carbohydrates | 1.1 |
| Sugar | 0.9 |
| Saturated fat | 0.6 |
| Cholesterol (mg) | 1.9 |
| Sodium | 92.8 |
| Yield | 24 pinwheels |
| Reviewaggregate | |
Editor-In-Chief: Prab R Tumpati, MD
Obesity, Sleep & Internal medicine
Founder, WikiMD Wellnesspedia &
W8MD medical weight loss NYC and sleep center NYC
Rosemary-tomato pinwheels (recipe) is a keto friendly food item with net carbohydrates of about 1-2 per serving.
Recipe instructions
- Combine first 4 ingredients; let stand for 1 hour.
- Cover sun-dried tomatoes with boiling water in a bowl; let stand 30 minutes or until soft. Drain and chop.
- Preheat oven to 425 8.
- Working with one can of dough at a time, unroll dough onto a lightly floured surface; pat into a 15 x 10-inch rectangle. Brush about 1 tablespoon oil mixture over dough. Sprinkle half of sun-dried tomatoes, 1/2 cup basil, 1/4 cup cheese, and 1 tablespoon chopped rosemary evenly over dough. Starting at long edge, roll up jelly-roll fashion. Cut into 12 (1-inch) slices; place 2 inches apart on a baking sheet lined with parchment paper. Flatten each pinwheel with hand. Brush tops with about 1 tablespoon oil mixture. Repeat procedure with remaining can of dough, oil mixture, sun-dried tomatoes, basil, cheese, and rosemary.
-
Bakeat 425 8 for 12 minutes or until golden.
Food tags
Kid Friendly,
Rosemary-tomato pinwheels (recipe) details
Time:
Prep Time in Hours and Mins:2H12M
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Contributors: Prab R. Tumpati, MD
